Fuchsia Dunlop, author of “The Food of Sichuan,” shared three variations on kung pao chicken with us. All are different — and delicious — and capture the balance of savory, sweet, sour and spicy ...

In restaurants across Chengdu, China, there is a singular dish the evokes a tingling response — crispy stir-fried chicken on a plate piled high with thin red chilis. It’s called la zi ji, and as ...

Anyone who’s ever worked with me in the kitchen knows that I like to tinker with dishes for a while before I decide to finally offer them on the menu. But then once I’ve gotten them where I want them ...

Skip the store-bought versions of these soups and try some of our favorite takes on classic, comforting recipes that taste ...

Few foods can match the flavor and drama of Sichuan cuisine. Make it at home and you just might say goodbye to takeout forever. Here, two must-try Sichuan recipes you'll want to make again and again.

Not every meal is for the faint-hearted. On the streets behind Wenshuyuan Temple in Chengdu, a food lover and his local friend share a bowl of spicy rabbit head, infused with numbing Sichuan ...

Thanks in part to TikTok, pickling and fermenting have become super popular pastimes. Many home cooks who mastered sourdough starters during the pandemic are now experimenting with this ancient art of ...

Fuchsia Dunlop, author of “The Food of Sichuan,” shared three variations on kung pao chicken with us. All are different — and delicious — and capture the balance of savory, sweet, sour and spicy ...